Artichokes Barigoule - Ingredients Continued

slices of country bread, grilled or toasted and brushed with extra virgin olive oil

Extra virgin olive oil

Roasted Tomatoes

10

Roma (plum) tomatoes, peeled and halved lengthwise

1/2 cup

extra virgin olive oil

1/2 teaspoon

Kosher salt

1/2 teaspoon

freshly-ground black pepper

2 teaspoons

minced thyme

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Artichokes Barigoule - Equipment List

Santoku KnifeCasserole

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Artichokes Barigoule - Instructions

Combine the wine and stock in a deep bowl or other container. Hold an artichoke withthe stem end toward you and pull off the very small bottom leaves. Working your wayaround the artichoke, bend back the lower leaves until they snap and break, then pullthem off. Continue removing the tough outer leaves until you reach the cone of yellowinner leaves. Repeat with the remaining artichokes.

Cut off the artichoke stems flush with the bottoms. Rub a lemon half over the exposedsurfaces as you work. Turn each artichoke on its side and cut off the top two-thirdsof the artichoke leaves, from the tip down to the meaty heart. Discard the trimmings.

Hold an artichoke heart in your hand stem end down and, using a sharp paring knife,trim away the tough dark green exterior all around the heart. Turn the heart stem endup and trim the bottom of the heart at a 45-degree angle to remove the dark green

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Artichokes Barigoule - Instructions Continued

exterior and expose the light green flesh; rub all the cut surfaces with lemon.

With a melon baller or sharp spoon, scrape out the fuzzy choke and discard. Drop theheart into the wine-stock mixture and repeat with the remaining artichokes.

Place a large Braiser over low heat. Add the canola oil, onions, carrots, andshallots, increase the heat to medium, and cook for 10 minutes to soften but not colorthe vegetables. Remove the artichoke hearts from the liquid and place them stem sideup on the vegetables. Turn the heat down and cook gently for about 5 minutes. (Thisinitial heating will prevent the hearts from discoloring.) Strain enough of the winemixture into the pan to cover the artichokes by about three-quarters.

Add the bouquet garni (see Notes). Place a parchment lid (see Notes) over the top ofthe artichokes and bring to a simmer. Cook for 1 minute, then turn the artichokes

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Artichokes Barigoule - Instructions Continued

over, cover with the parchment and simmer gently for 35-40 minutes, or until thehearts are tender when pierced with a paring knife.

Stir in the anchovy, remove the pan from the heat, and let the artichokes cool in theliquid. Remove the hearts from the liquid and strain the liquid through a fine-meshstrainer into a saucepan. Place over medium heat and reduce to a glaze (large bubbleswill cover the surface). Place the artichokes in a storage container and pour theglaze over them. The artichokes can be refrigerated in their glaze for up to 2 days.

Notes:To make a bouquet garni, cut 2 or 3 pieces of leek green, about 4 inches long. Lay out1 leek green. Place 8 thyme sprigs, 2 Italian parsley sprigs, 2 bay leaves, and 1/2teaspoon black peppercorns on top, and wrap in the remaining leaf or leaves to form acompact bundle; tie securely with kitchen twine in at least three spots.

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Artichokes Barigoule - Instructions Continued

To make a parchment lid, cut a square of parchment paper bigger than the pot or panyou are using. Fold two opposite corners together to form a triangle, then fold thistriangle in half into a smaller triangle; it will have two short sides and one longside. Position the triangle so that one of the short sides faces. You. Fold thisbottom edge up, making a narrow triangle, and crease it, maintaining the point of thetriangle, much as if you were making a paper airplane. Fold this "wing" over again,and continue until you have a very slender triangle. Place the tip over the center ofthe pot to be covered and mark the edge of the pot with your thumb, then cut the edgeof the paper at that point. Cut about 1/2-inch from the tip of the triangle. Unfoldthe triangle. You will have a paper round the size of your pot with a steam vent inthe center.

ROASTED TOMATOES

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Artichokes Barigoule - Instructions Continued

For this recipe we only partially dry the tomatoes because we want to keep some of thejuices, but they can be cooked for longer if you want drier tomatoes. The tomatoes canbe covered and stored in the refrigerator, submerged in olive oil, for up to a week.Use them in soups, sandwiches, spread on a baguette, or serve them as an accompanimentto meat or fish.

Preheat oven to 250 degrees F.

Arrange the tomato halves cut side up in a large Braiser or roasting pan. Drizzle withthe olive oil and sprinkle with the salt, pepper, and thyme. Cook for about 3 1/2hours to partially dry the tomatoes. They will have shrunk in size but should still bemoist. Remove from the oven and let them cool in the pan.

To store the tomatoes, layer them in a storage container and pour the oil remaining in

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Artichokes Barigoule - Instructions Continued

the pan over the top; cover and refrigerate.

To serve: The salad can be served family-style from one big bowl or arranged onindividual plates. Cut the artichoke hearts into 1/2-inch-wide strips and arrange in aserving bowl or on individual plates. Cut a large slice off two opposite sides of eacholive, cutting as close as possible to the olive pit. Cut each half lengthwise in halfagain. Arrange the olives, roasted tomatoes, and arugula leaves around the artichokes.Drizzle with the glaze and a little olive oil, and sprinkle with fleur de sel. Servewith the toast.